Making Shrimp and Grits always feels like I’m putting together the kind of comfort food that knows exactly how to show off. It’s creamy, savory, a little spicy, and dramatic in all the right ways — the kind of dish that makes people think I spent hours cooking when I absolutely didn’t.
I start with the grits, because they’re the foundation of the whole thing. Watching them thicken into that smooth, velvety base always feels like a small victory. Add butter, cheese, and a little seasoning, and suddenly they’re not just grits — they’re the kind of grits that make you rethink every bland version you’ve ever had.
Then comes the shrimp. Sautéing them with garlic, spices, and whatever else I’m in the mood for always fills the kitchen with that “something amazing is happening” smell. The shrimp get glossy, the pan sauce gets rich, and everything starts looking like it’s ready to be spooned over those creamy grits in a way that feels almost too indulgent.
And when I put it all together — the grits, the shrimp, the sauce — it turns into the kind of dish that demands a moment of appreciation before the first bite. That bite always delivers the same quiet nod — the one that says, “Yep… this is exactly what Shrimp and Grits should taste like.”
That’s why I love making Shrimp and Grits. It’s bold, it’s comforting, and it turns simple ingredients into something that feels like a guaranteed good day.
Shrimp and Grits Recipe
Shrimp and grits are a classic southern comfort food that's sure to have you coming back for more.
Ingredients
- 1 cup Water
- 1 cup Chicken Broth
- 1/2 cup Grits
- 3 oz Velveeta
- 4 tbsp Unsalted Butter
- 1 cup Sharp Cheddar Cheese (Shredded)
- 1 lb Shrimp (26/30 of Larger)
- 1 tsp Cajun Seasoning (For seasoning shrimp)
- 3 slices Bacon (Fried and chopped)
- 3 tbsp Bacon Fat (Reserved from frying bacon)
- 3 oz Smoked Sausage (I use Andouille)
- 1/3 cup Rotel Tomatoes
- 1 tsp Lemon Juice
- 2 cloves Garlic (Chopped fine)
- 1/4 cup Chicken Broth
Directions
- Step 1 Gather all your ingredients together and start frying your bacon.
- Step 2 Prepare 2 servings of grits according to the package instructions.
- Step 3 Season your shrimp with the Cajun seasoning.
- Step 4 When your bacon is done chop it up and set it aside.
- Step 5 When your grits are done, remove from heat and add butter and cheese. Stir until the butter and cheese are melted and combined. Set aside and keep warm.
- Step 6 In the same pan you fried your bacon in, with the bacon fat, fry your shrimp 1 minute per side. Put in a dish and set aside.
- Step 7 Returning to the same pan, add a little bacon fat if needed and add your sausage and saute about one minute.
- Step 8 Add your garlic and sauté the garlic until it just starts to brown.
- Step 9 Add your tomatoes, lemon juice and 1/4 cup of chicken broth and bring to a simmer.
- Step 10 Add the shrimp back in and toss until heated through. No more than a minute. You don’t want to overcook the shrimp. Remove from the heat.
- Step 11 Add half the grits to a shallow bowl and top with the shrimp and sauce. Garnish with chopped green onions and bacon. Serve immediately
